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Finally.
Finally Zoë François's cookbook "Zoë bakes Cookies"has come out and I was one of the first to preorder it. I've learned so much about baking from Zoë and now I'm so excited to learn more about baking cookies. That may sound silly and parochial but I believe that there is always something more to learn about the subjects we are interested in. Staying curious keeps you open minded to new ideas and the wisdom in that is being able to critically access any new information that you take in against the information you have already on the subject. Build your knowledge. I'm going to build my cookie repertoire.
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Ingredients Method

Ingredients
  

Oat Crust
  • 1/2 cup unsalted butter, melted
  • 1 cup all-purpose flour
  • 1 cup rolled oats
  • 3/4 cup lightly packed brown sugar
  • 1/2 tsp baking soda
  • 1/2 tsp kosher salt
Caramel Goop
  • 1/4 cup sweetened condensed milk
  • 1/4 cup corn syrup/Lyle's Golden syrup
  • 1/2 cup lightly packed brown sugar
  • 2 tbsp unsalted butter
  • 1/2 tsp kosher salt
  • 2 tsp pure vanilla extract
  • 6 oz bittersweet chocolate, chopped or semi sweet chocolate or milk chocolate
  • 1/2 cup walnuts or pecans, lightly toasted (optional)

Method
 

  1. Preheat the oven to 350°. Line a greased 8-inch square pan with greased parchment paper that goes up the sides of the pan to create a sling.
    Make the oat crust: In a large bowl, mix the butter, flour, oats, brown sugar, baking soda, and salt until it comes together. Pour two thirds of the mixture into the pan, cover with plastic wrap, and press the dough with a glass into the bottom of the prepared pan.
    Bake in the middle of the oven for about 20 minutes, until golden brown.
    Make caramel goop: Meanwhile, in a small pot, warm the sweetened condensed milk, corn syrup, brown sugar, butter, salt, and vanilla over medium heat, stirring until it comes to a simmer and the butter melts, about 3 minutes.
    Once the crust is baked, pour the caramel mixture over the hot crust. Cover it evenly with the chopped chocolate and walnuts, and sprinkle the remaining third of the oat mixture over the chocolate.
    Bake in the middle of the oven for 15 to 18 minutes, until the oat mixture is golden brown and caramel is bubbling on the edges. Allow to cool completely before lifting it out of the pan and cutting. This can also be made days ahead and refrigerated or frozen for months.
    HAPPY EATING!!